Different kind of black bean soup

Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

1 tablespoon extra-virgin olive oil
1 cup chopped onions
2 cloves garlic, minced
4 cups water or Vegetable Broth
3 (15.5-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can pumpkin
1 1/2 teaspoon cumin
1 1/2 teaspoon salt
1/8 teaspoon
Spicy Pumpkin Seeds, optional

Heat olive oil in skillet, and add onions. Cook until translucent. Stir in garlic, and cook about one minute. Transfer to a large saucepan. Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. Put tomatoes and the other cans of beans into food processor or blender until smooth. Add to soup mixture, and heat to boiling. Reduce heat, and simmer 30 minutes. Sprinkle Spicy Pumpkin Seeds on top of each serving.

Yield: 8 servings (serving size: about 1 cup)

Recipe Notes

  • For a chunkier soup, only add 1 can black beans to food processor and keep tomatoes diced.
  • Use chili powder or Taco Seasoning in place of cumin.

Comments

  1. My computer has been in the hospital. Finally! I can compute again.

    Last week you mentioned the Daniel Fast. I’m interested in joining you. Will you tell me more about it?

    How’s your book coming along?

  2. Hey, Paul! Good to hear from you. I’ll send you an email about the Daniel Fast. Glad you’re interested.

    Making good progress with the book. Thanks for asking… 😉

  3. I just made it. Pretty good flavor and texture. It could be a little chunkier for my taste. I might add some vegetables next time. I have on the Fast for 8 days, and this is my first real recipe I am trying. Been buying canned organic, Fast-friendly soups, and I got tired of going to the store.

  4. Julie Subsavad says:

    Preparing meals for our church wide fast coming up. The Daniel Fast seemed a bit overwhelming to me until I found your recipes and website. Thanks so much for these. Just made the soup and it is very tasty!

  5. Eneida Laguerra says:

    It’s hard to find flax seed meal. Do you have a substitute I can use?

  6. Diane Preston says:

    I made the pumpkin black bean soup & it was awesome! My friend liked it so much he ate 2 bowls! I appreciate everything about your emails. You help me to stay focused & have a plan to follow through with the Daniel Fast. I have told others about your website. I have seen God move in a mighty way. Prayers answered. I no longer crave sweets! I can see the hand of God moving in my son’s family. I see Him moving in my friend’s lives. Some that have had a problem with food addiction are being delivered. I have suggested your book to others. I even bought one for a woman I know that is addicted to food & I am believing for her to be set free! May God bless you with your new book as you have blessed so many! I am looking forward to it!

    • Praise the Lord! I got excited just reading how God is moving! Thank you for sharing. 🙂 I’m thankful God has used my book to bless you, and I pray it’s a helpful, liberating resource for your friends and family!

  7. Thanks for this recipe! I tried it and tweeked it a bit using ingredients I already had. I substituted with a can of pinto beans and used diced tomatoes with green chiles. The overall flavor is great!

  8. How can we use cans of things? There are preservatives in them.

    • Hi, Julie. The idea on the Daniel Fast is to eat simply and purely. Of course, it would be great if people could eat 100% organic and use fresh produce. However, that’s simply not an option for everyone. Therefore, I tried to make the recipes user-friendly, realizing that some people will need to use frozen and/or canned foods at least part of the time. Chemicals and preservatives should be avoided as much as possible. Thanks for your question!

  9. I just made this. I was skeptical at first. Pumpkin and beans??? I had 2 cans of pumpkin puree so I figured I might as well give it a try.
    It was very good! Very good taste and texture. Definitely a keeper. Thank you for this site; I’ve been successful with all of the soups from here!

  10. I am in my second week of the Daniel fast. This is the third time I’ve done the fast and have enjoyed the wonderful time spent with the Lord each time. I especially like the way I feel after finishing the fast (physically). I was becoming tired of eating the “same things” day after day, so I searched for pumpkin Daniel fast recipes and discovered your site! I love ALL things pumpkin and have been feeling left out with all the yummy pumpkin things out this time of year. I decided to try this soup tonight and absolutely LOVE it! Thanks so much for sharing these wonderful recipes with us. I will most definitely be trying some of the others during my last week of the fast and next time I feel led to do the fast. Blessings to you.

    • Thanks so much for your comments, Becky! I’m thankful the Lord led you to my site. May God continue to pour out His favor on you as you seek Him! Also, since you are a regular Daniel Faster, be sure to sign up for my monthly newsletter (see HOME page on website) for info on upcoming online fasts. The next one is January 4-24, 2015.

  11. betty dotson says:

    Can I use fresh tomatoes instead of canned?

  12. Can I substitute sweet potato for pumpkin.

  13. Mary Busha says:

    Was a little skeptical about this recipe. But tried it and am so glad I did. I loved it…and my husband liked it too! Didn’t have pumpkin seeds to put on top, but will be sure to get some for the next time I make this.

  14. I have fresh pumpkin in my freezer from Halloween(I DON’T CELEBRATE IT)- got it from my friends neighbor who was going to throw them out. About how many cups would I use of the fresh pumpkin?
    I made fresh Hummus today and boy was it good, no more buying it in the store.
    I used (3) cans of Chick Peas, (4) cloves of garlic, some Pure Virgin olive oil and some sesame oil, and used my large food processor, and let it go until it was all smooth. Had some tortilla chips to scoop it up. yummy in my tummy for lunch. I just got your recipe from my Pastor’s wife – I have tons of dry beans I want to hydrate, cook in my Power Pressure Cooker for this fast. Blessings to you Kristen, can’t wait till I hear from you!

    • Hi! I haven’t made this recipe with fresh pumpkin, but I’m guessing you should use about 2 cups. That should do it! 🙂 Thanks so much for your comments. May God bless you abundantly as you seek Him!

  15. Kristen can you put me on your newsletter list. Thank you I appreciate it.

  16. Hi! Just made this soup and it is wonderful. I did tweek it a bit, but the overall taste was really good. It will be tasty on this cold day winter day in the Carolinas, 24 degrees! I do like chunky, so left the tomatoes diced and two can of black beans whole, pureed one black bean and one tomato. I might add other veggies next time. Love your sight. Blessing to you as you bless so many.